This family fasolakia recipe is a must-try dish that will satisfy veggie lovers and Greek cuisine enthusiasts alike! Tender green beans cooked to perfection and simmered in tomato sauce with plenty of olive oil, onions, garlic, potatoes, and fresh Italian parsley for a mouthwatering meal that is both comforting and healthy.


Bursting with freshness and seasonal ingredients, fasolakia can be enjoyed as a side dish with roasted meat or chicken or as a satisfying vegetarian meal. Fasolakia with potatoes is reminiscent of countryside cooking, with the aromatic scent of garlic, onions, green beans, and tomatoes cooking beautifully together.

Recipe Tips

• Fasolakia is part of the family of Greek dishes called “lathera,” where vegetables are cooked in a generous amount of olive oil.
  
  
  
• As the fasolakia cook on the stove, stir and check them occasionally so that the beans don’t stick to the bottom of the pot. The beans and potatoes will absorb liquid as they cook. So, you may need to add more warm water (about 1/4 cup at a time) so that the bottom of the pot doesn’t burn and there’s enough liquid for the beans and potatoes to cook.
  
  
  
• I’d also recommend using a large, wide pot instead of a deep pot.
  
  
  
• If you make this recipe without potatoes, you will need less water. It’s best to start with less water and then add more as needed. I would suggest starting with 1 cup of warm water. You can add more water if needed as the fasolakia cooks. If you’re using regular-sized potatoes, then use 2-3 potatoes instead of 4-5 nugget potatoes.
  
  
  
• Add the fresh herbs (parsley) near the end for more flavour.
  
  
  
• I’ll often add a tablespoon or two of butter and a teaspoon of Better than Bouillon seasoned vegetable base for some extra flavour!
  
  
  

Ingredient Notes

Green beans: Fresh green beans work best for this recipe. They will provide the most flavour and nutritional value. Young green beans are harvested earlier than regular green beans. For this reason, they can be more tender and flavourful than regular green beans.

Tomatoes: I love using canned Italissima Italian peeled plum tomatoes for this recipe. You’ll use the whole contents of a 398 ml or 14 oz can. Tomatoes are acidic, so I like to add a little bit of sugar to the tomatoes to reduce the acidity. You could also use fresh tomatoes, but remove the peel first before grating or chopping the tomatoes.

Potatoes: Small Yukon gold nugget potatoes work great for this recipe. If you’re using larger potatoes, then you’ll only need 2-3. If you’re using larger potatoes, then cut them into quarters instead of in half. Try to cut the potatoes into similar sizes because the smaller potatoes will cook faster than the larger potatoes.

If you cut the potatoes smaller, they will cook faster. The potatoes may need to be removed before the beans. If that’s the case, simply remove the potatoes and allow the beans to cook longer until soft and tender. Then add the potatoes back in to warm before serving.

Olive oil: Use good quality olive oil. The amount of olive oil in the recipe card is essential for the success of this recipe. I like to add a couple of tablespoons of butter as well. But you can omit the butter or substitute vegan butter if you’d like to make vegan fasolakia.

How To Make Fasolakia: Step by Step

STEP 1: Cut approximately a 1/4″ off the ends of the green beans. Rinse the beans with water in a strainer or colander and set aside. Peel and dice the onion and garlic cloves. Rinse and chop the Italian parsley and set aside.


STEP 2: In a large pot, add the olive oil. Heat on medium-low heat, and then add in the onions. Cook the onions first for a few minutes until fragrant and soft. Then, add the diced garlic. Cook the onions and garlic together on medium-low heat for a few minutes, stirring often so that the onions and garlic don’t burn. You can add in a pinch of chilli flakes at this point, too.

STEP 3: Add all of the green beans to the pot. Stir together with the onions and garlic and cook uncovered on medium heat for 10 minutes or until the beans start to wilt a little bit.

STEP 4: In a separate bowl, pour in the can of Italian peeled plum tomatoes and add 1/4 teaspoon of sugar. Use your hands or a fork to break apart the tomatoes. Pour the tomato sauce into the pot, stir together with the beans and cook for 5 minutes uncovered.

STEP 5: Add the warm water, salt, and pepper to the pot. You can also add in the butter or vegetable base at this time too. Stir the beans and loosely cover the pot. Allow the fasolakia to cook for 20 minutes on medium-low heat.

STEP 6: Peel the potatoes and cut them into halves (if they’re nugget potatoes) or quarters if they’re larger potatoes. Add the potatoes to the pot and chopped Italian parsley to the pot. Loosely cover with the lid. Cook for at least 60 minutes on medium-low heat.


The potatoes may be done before the fasolakia. If that’s the case, remove them from the pot and set them aside. You can add them back in just before the fasolakia are done. Once the beans are tender (not crunchy) and the sauce isn’t watery, then the fasolakia are ready. Taste the fasolakia and add more salt and pepper if needed. Serve with feta cheese and fresh bread. Enjoy!

How To Store and Re-Heat Fasolakia

Allow the fasolakia to come to room temperature. Store in an airtight container for up to four days in the fridge. Try to enjoy them as soon as possible for the best taste and quality.


If you have an excess amount of fasolakia, you can freeze them! Allow them to come to room temperature, and then store them in a freezer-safe container. Label the container so you know what day you froze them and consume them within four months.


To reheat frozen fasolakia, allow them to defrost in the fridge overnight. Then you can reheat fasolakia in the microwave, frying pan or in a pot over the stove. Gradually re-heat on low and then increase to medium heat for a few minutes or until the fasolakia are warmed through.

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